REGIONAL DISHES

NORTHERN VIETNAM

HANOI

Phở | Beef rice noodle soup

Bún chả | Rice vermicelli with grilled pork

Bánh cuốn | Steamed rice rolls filled with pork

SAPA

Xôi ngũ sắc | Five-colour sticky rice

HA LONG BAY

Xôi trắng chả mực | White sticky rice with squid cakes

Bún bề bề | Rice vermicelli with mantis shrimp

NINH BINH – HALONG BAY ON LAND

Cua đồng rang lá lốt | Stir-fried rice-field crabs with lolot leaves

MAI CHAU

Chả cuốn lá bưởi | Grilled pork wrapped in pomelo leaves

MOC CHAU

Cá nướng Pa Pỉnh Tộp | Pa Pỉnh Tộp-style grilled stream fish

DIEN BIEN PHU

Thịt heo xay hấp lá chuối | Minced pork steamed in a banana leaf

Gà nướng Mắc Khén | Grilled chicken with Mắc Khén pepper

CENTRAL VIETNAM

PHONG NHA / QUANG BINH

Gỏi xoài khô mực | Green mango salad with dried squid

Nghêu xào thơm | Stir-fried clams with pineapple

QUANG TRI

Xà lách xoong trộn thịt bò | Watercress salad with beef

HUE

Bánh ram ít | Crispy and chewy sticky rice bites

Bánh bèo | Small steamed rice cakes with shrimp

Bánh khoái | Hue-style crispy pancake

DA NANG

Bánh tráng cuốn thịt heo | Rice paper rolls with pork

HOI AN

Cơm gà | Chicken rice

Cao lầu | Hoi An-style noodles with pork and herbs

SOUTHERN VIETNAM

NHA TRANG

Bánh xèo mực | Crispy Vietnamese pancake with squid

PHAN THIET – MUI NE

Bánh mì xíu mại | Vietnamese baguette with pork meatballs

HO CHI MINH CITY

Cơm tấm | Vietnamese broken rice

MEKONG DELTA

Hủ tiếu Mỹ Tho | My Tho-style rice noodle soup

Nem nướng | Grilled pork skewers

Bánh xèo | Crispy Vietnamese pancakes

PHU QUOC

Gỏi cá trích | Vietnamese herring salad

Bánh canh ghẹ | Thick noodle soup with crab

CENTRAL HIGHLANDS

DA LAT

Gà nướng sốt tiêu xanh | Grilled chicken with green pepper sauce

Sữa đậu nành | Soy milk

BUON MA THUOT

Gà nướng Buôn Đôn | Buon Don-style grilled chicken

GỎI XOÀI KHÔ MỰC | Green mango salad with dried squid

The green mango salad with dried squid is appreciated for its balance of tangy, sweet and slightly spicy flavours, enhanced by the delicate aroma of fresh herbs.

Served with crispy rice crackers or a few traditional accompaniments, it offers a particularly enjoyable combination of textures and flavours.

(Photot: Collectée)

Ingredients – Serves 4

  • 1 dried squid
  • 3 green mangoes
  • 20 g roasted peanuts
  • 20 g Vietnamese coriander (rau răm)
  • 5 shallots
  • 3 chillies
  • 3 limes

Vietnamese coriander (Photo: Archive)

Preparing the Ingredients

Wash and peel the green mangoes, then shred them into fine julienne strips. Place them in the refrigerator for about 20 minutes so that they remain nice and crisp.

Peel the shallots and finely slice them. Heat a little oil in a frying pan, then fry them until golden and fragrant. Drain and set aside.

Grill the dried squid over medium heat, turning it regularly so that it does not burn. Once it is well grilled and fragrant, remove it from the heat. Lightly flatten it with a pestle, then shred it into thin strips.

Wash the Vietnamese coriander (rau răm), drain it, then finely chop it.

Peel the garlic. Finely chop it with 1 chilli that has been washed and deseeded. Cut the 2 remaining chillies into thin slices.

Squeeze the limes, then strain the juice to remove the seeds.

Preparing the Dressing

In a bowl, combine 3 tablespoons of sugar, 2 tablespoons of nuoc mam, the chopped garlic and chilli, and 1½ tablespoons of lime juice.

Stir thoroughly until the sugar has completely dissolved and the dressing is well combined.

Dressing (Photo: Archive)

Preparing the Salad

Place the shredded green mangoes, shredded dried squid and sliced chillies in a large bowl.

Pour over the dressing prepared earlier, then toss gently so that all the ingredients are evenly coated.

Add the Vietnamese coriander (rau răm), fried shallots and roasted peanuts, then toss once more.

Arrange the salad on a serving plate and serve immediately to preserve its freshness and crisp texture.

 
 

Preparing the Salad (Photo: Archive)

Green mango salad with dried squid
(Photo: Archive)

Serving and Enjoying

Arrange the green mango salad with dried squid on a serving plate, then sprinkle with a few fried shallots and thin slices of chilli.

This dish is appreciated for the balance of its flavours: the tanginess of the green mango, the gentle heat of the chilli, the savoury taste of the dried squid and the distinctive aroma of Vietnamese coriander (rau răm).

The roasted peanuts and fried shallots add a pleasant crunchy texture that completes the dish beautifully.

Serve immediately to fully enjoy its freshness and contrasting textures.

Enjoy your meal!